Ambul Thiyal (Sri Lankan Sour Fish Curry)
Local name: ඇඹුල් තියල්
In short: Chunks of tuna cooked slowly in a dark, peppery paste of goraka, garlic and turmeric until the sauce clings to the fish. It takes about 55 min in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 35 min
- Resting
- 30 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 230 kcal
Ambul thiyal is a dry-style sour fish curry from southern Sri Lanka. Chunks of tuna are coated in a paste of black pepper, garlic, turmeric and goraka, a dried fruit that gives a deep smoky sourness, then cooked slowly with very little water until the sauce clings and the fish turns dark. Because the sourness acts as a natural preservative, it keeps well, and it tastes even better the next day with plain rice.
Instructions
- Blend the soaked goraka with its soaking water, the pepper, chili powder, turmeric, garlic, ginger and salt into a coarse paste.
- Rub the paste over the tuna and leave for 15 minutes.
- Arrange the fish in a single layer in a wide heavy pot. Scatter over the curry leaves, pandan, cinnamon and cardamom, then pour in the water.
- Bring to a simmer, cover and cook on low heat for 15 minutes without stirring. Shake the pot gently now and then so the fish does not stick.
- Uncover and cook for 10 to 15 minutes more, turning the pieces once with care, until the liquid has reduced to a thick, dark coating and the tuna is cooked through and flakes easily.
- Rest the curry for 10 minutes off the heat so the flavors settle, then serve with rice.
Tips
- No goraka? Use 2 tablespoons of tamarind paste and 1 tablespoon of lime juice. The sourness is a little brighter and less smoky.
- The curry keeps 3 days in the fridge and improves with time. Reheat it gently with a splash of water.
Questions and answers
What is goraka?
Goraka is a dried sour fruit (a type of garcinia) used in Sri Lankan fish curries for tartness and as a natural preservative. It is sold at South Asian grocery stores.
Can I use other fish for ambul thiyal?
Yes. Mackerel, kingfish, swordfish and thick salmon steaks all work. Use firm pieces that will hold their shape and avoid delicate fillets.
Why is ambul thiyal so dry?
It is a dry-style curry cooked slowly until the paste clings to the fish. If you prefer more sauce, add 100 ml (scant 1/2 cup) more water at the start.
How long does it take to make Ambul Thiyal (Sri Lankan Sour Fish Curry)?
About 55 min in total: 20 min of preparation and 35 min of cooking.
How many calories are in Ambul Thiyal (Sri Lankan Sour Fish Curry)?
About 230 kcal per serving, with 36 g of protein, 5 g of carbohydrates and 7 g of fat. These values are estimates.
Nutrition per serving
| Calories | 230 kcal |
|---|---|
| Protein | 36 g |
| Carbohydrates | 5 g |
| Fat | 7 g |
| Fiber | 1 g |
| Sugar | 1 g |
| Sodium | 700 mg |
Estimated values, calculated from the ingredients.
